After gently dissolving the butter (123g) at room temperature, add 100g of sugar two to three times and mix it until the sugar melts to make a butter cream.

Add egg yolks (2) and vanilla oil (1ts) and mix.

Sieve the flour (150g) and baking powder (4g) and mix roughly, and mix it about five times because you need to add milk.

Pour in the milk (80g) and mix until no raw powder is visible.

Use a whisk to mix the egg whites (two) together vigorously and quickly to form meringue. (Meringue is about 70~80% horny, but it is slightly bent and soft. If you heat up the white, bubbles come up quickly~)

Add 1/3 of the meringue to the dough and mix it gently. Add the rest of the meringue and mix it gently.

Apply the release agent or oil to the round pan 3, spread the dough, and bake it in a preheated 170 oven for about 40 minutes.

While baking, wash the strawberries to decorate the cake and cut them in half

And let's whip the whipped cream to make it soft

Cool brown bread enough in a cooling net.

Place the cooled bread on a plate and spread whipped cream on top.

Place strawberries one at a time from the edges, then roll them inwards again.

After tying the strawberries to the inside, apply a little bit of bad juice (glossy), and put on the crown tag, and it'